My ham gravy is so rich and savory that it steals the show every time I make it! I use ham drippings to make my recipe even easier and to add extra flavor.
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My Family Loved Ham Gravy Recipe
I remember the first Christmas I decided to make ham gravy. I thought it would be a fun experiment to use ham drippings to make it extra easy to put together. I had no idea it would turn into the gravy recipe my family begs me to make every holiday!
While the ham rested, I gathered the drippings and had the gravy ready in less than 10 minutes! It smelled so good that my family couldn’t pass the gravy boat around the table fast enough!
The funniest part was when I poured some gravy on my son Connor’s plate, he started eating it by the spoonful. I think he thought it was soup!
I told him it was gravy for ham and his mashed potatoes, and he said, “No, it’s not. It’s for my mouth.” Everyone around the Christmas table had a good laugh.
He still eats it like that to this day and requests his gravy soup every Christmas and Easter. I even make a small ham on Thanksgiving now so he can have it!
And, if you like a good ham sauce or gravy recipe, try my recipes for mushroom gravy, smothered pork chops, Salisbury steak and gravy, and pineapple sauce for ham.
Gravy For Ham Ingredients
- Ham drippings — I also use broth and/or water when I’m making a small ham and don’t have as many drippings as I would like
- Flour
- Butter — I like to use full-fat butter for the most flavor
- Black pepper
How to Make Ham Gravy
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Drain any ham drippings from the base of the roasting pan of a fully cooked ham into a measuring cup, aiming for 1 ½ cups of drippings.
STEP TWO: In a small saucepan over low to medium heat, melt the butter. Stir in the flour until it’s smooth and slightly golden, about 2 minutes. This creates a nice roux for the gravy.
STEP THREE: Gradually add the drippings and/or broth while whisking constantly until it’s fully mixed. Let it simmer until it thickens to your liking.
STEP FOUR: Season to taste, then serve in a gravy boat to make it look extra gourmet.
Tips and Tricks for The Best Ham Gravy
- Add broth or water to the drippings if needed. I do this if I’m making a small ham and don’t have enough ham drippings to get the needed amount.
- Whisk constantly to avoid lumps. I keep my whisk moving continuously while I add the drippings for a super smooth gravy.
- Low heat is key. I set the heat nice and low to prevent the gravy from boiling, which can cause separation.
- Season to taste to bring out all the rich, natural flavors of the ham gravy.
Ham Gravy Recipe Variations And substitutions
- Use dry red wine instead of broth to add liquid to your drippings for a richer, more complex sauce for ham. It works great when I’m already serving red wine at the holiday table.
- For a gluten-free version, thicken the gravy with cornstarch instead of flour. I recommend using 1½ tablespoons of cornstarch for my recipe.
- Stir in a splash of cream for a thicker, richer gravy. If I don’t have cream on hand, I’ve also used a little extra flour or a cornstarch slurry to thicken it up more.
- To add some sweetness, mix the butter with a tablespoon of brown sugar. This is my go-to when I make honey-glazed ham!
- Finely dice a slice of ham and add it to the gravy for some extra texture and meatiness.
What to Serve With Ham Gravy
My family enjoys ham gravy with all the traditional holiday dishes! Of course, I serve it with some ham, but mashed potatoes and a green bean casserole are also always a must.
I’ve also come to love it alongside carrots and sweet potatoes, and let me tell you, it’s amazing when served on the same plate as cornbread and my cornbread stuffing!
Ham Gravy FAQs
What is the Best Ham to Use to Make Gravy Out of Ham Drippings?
Country ham and a spiral ham are my tried-and-true holiday hams that always give me great drippings for gravy! But I’ve tried plenty of other types of hams that have also worked beautifully for gravy, so it’s hard to go wrong.
Honey baked ham is a great option when I’m in the mood for something on the sweeter side to balance out all the savory goodness.
What Are Ham Drippings?
Ham drippings are the juices and fat that render out of the ham as it cooks, creating a golden liquid in the bottom of the pan, or the ham base as some call it.
I love using drippings for gravy because they give it a rich flavor and smokiness. I never want to let all that goodness go to waste when it’s so easy to turn it into amazing gravy!
How Can I Reheat This Ham Gravy Recipe?
I think the easiest way to reheat the gravy is to portion out the amount I want into a microwave-safe dish and then microwave it in 30-second intervals. I stir between each interval to help keep the gravy smooth then pour it over my leftover ham.
How should I store leftover Gravy for Ham?
I store leftover gravy in an airtight container in the refrigerator for up to 3 days. I think the flavors can get even deeper and richer overnight, so I love having extra!
How to Make Ham Gravy Without Lumps
The key to avoiding lumpy gravy is to whisk continuously. I always keep my whisk moving as I add the flour and the drippings to the saucepan.
Also, do not add any dry flour or cornstarch to the gravy after adding the ham drippings. If I need to add more to thicken up the gravy, I create a cornstarch or flour slurry with a little water or broth and then add it in.
Can I freeze ham gravy?
Ham gravy can be frozen in a freezer-safe container for up to 2 months. I like to freeze mine in small portions so it’s easy to thaw a serving at a time.
More Easy Holiday Recipes
- Sweet potato casserole
- Fruit dip recipe
- Creamed corn recipe
- Whole chicken in oven
- Roasted acorn squash
- Velveeta mac and cheese
- Traditional lasagna
- Cottage cheese jello salad
- Grape salad
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Easy Ham Gravy
Equipment
Ingredients
- 1 ½ cups ham drippings plus broth or water if there is not enough drippings
- 2 tablespoons flour
- 2 tablespoons unsalted butter
- black pepper to taste
Instructions
- Drain any drippings from the roasting pan of a fulled cooked ham into a measuring cup to equal 1 1/2 cups.
- In a small saucepan set over medium-low heat, melt the butter.
- Once the butter is melted, whisk in flour until any clumps are smoothed out. Cook for about 2 minutes, until golden.
- Slowly add the drippings, whisking constantly, until it’s all incorporated.
- Bring the mixture to a simmer and let it cook until it reaches your desired thickness.
- Taste and season as desired, then serve over ham.
Notes
- Add broth or water to the drippings to get to 1 1/2 cups if needed.
- Whisk constantly to avoid lumps. I keep my whisk moving continuously while I add the drippings for a super smooth gravy.
- Low heat is key. Cook it nice and low to prevent the gravy from boiling, which can cause separation.
- Season to taste to bring out all the rich, natural flavors of the ham gravy.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
I have been making ham gravy for over 50 years. I use the drippings and combine a mixture of pineapple juice with brown sugar and a pinch of ground cloves.I make a slurry of cornstarch and water to thicken. So yummy!
This sounds like a perfect blend between my ham gravy and pineapple sauce. I love to switch it up! Yum!